Serves:

4

Description:

Delicious as a starter, side dish or as a light meal accompanied with a salad.

Ingredients:

• 2 x eggplants
• Olive oil
• Salt /pepper
• Large sauté pan/ tongs
• Absorbent paper

Ricotta mix:

• 500gm ricotta
• Basil pesto
• Herbs: oregano, thyme, parsley
• 3 x egg yolks
• Silver beet/spinach sautéed in 2 clove garlic (chopped) and drained & cooled
• Salt/pepper

Other:

• 3 x baking dishes with lids
• Tomato sauce

Method:

1. Slice the eggplant thinly, heat olive oil in a large pan over a med heat then cook the slices on both sides. Drain on absorbent paper. Season the slices. Cool.
2. Wash & drain the assorted silver beet, chop roughly then sauté with 2 cloves garlic & olive oil. Drain the silver beet of excess liquid & cool. Once cool mix with the ricotta, pesto, yolks, herbs, & season very well.
3. Lay the eggplant slices out on the bench, spoon a small amount of ricotta mix on, then roll gently. Place in the baking dish that has been oiled. Repeat until all done. Single layer only.
4. Pour a small amount of tomato sauce over the eggplant rolls, season with ground pepper & sprinkle with oregano. Put lids on the dishes & bake 200 deg C for 20 mins.
5. To serve divide the rolls onto 3 plates, spoon the sauce over, garnish and serve with spoons

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au